Shish Kebab (Shashlyk)

Floral S.


  • 6 lb lamb chuck
  • 1 lb onion
  • bay leaf
  • pepper peas
  • salt
  • greens
  • white table wine


  • Cut meat into large cubes 5x3x2 cm.
  • Peel onion and dice it finely. Put in a large pan a layer of meat, cover with onion, and add 2 bay leaves, 5 pepper peas, sprinkle salt. Repeat these layers until meat is out.
  • Top with onion. Pour over a cup of cold water. Cover and put a weight on the top for 4-5 hours.
  • Thread lamb onto flat metal skewers tightly.
  • Put skewers over well-heated brazier with charcoals (the distance between meat and coals is about 12-13 cm). The skewers must lie very tightly.
  • Grill until golden but still juicy.
  • Sprinkle with wine or water if it is too hot during grilling.


A real shashlyk must not be marinated in acid liquids.

Hours: Monday - Thursday: 10am - 8pm
Friday & Saturday 10am - 5pm
Sunday 1pm - 5pm